My children have been making all sorts of requests of me in the mornings. They are sick and tired of their standard breakfast fare and they’re missing the new flavors and textures that were within reach in New York City.
In New York, brunch was a true weekend reality, something everyone in the family looked forward to with eager anticipation.
With the city on lockdown and the fact that we’re self-isolating hundreds of miles away in Maryland, I’ve had to get really creative in the kitchen to keep little mouths happy.
Originally, I was going to make this recipe without chocolate chips, but a certain five year old would have no such thing.
So I made some changes, and a lovely breakfast treat was born!
Chocolate Chip Buttermilk Drop Biscuits!!!!!!!!!
You’ll Need:
2 cups flour
1/4 cup corn meal
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon pink salt
4 tablespoons olive oil
1 cup almond milk
1 tablespoon white vinegar
chocolate chips to taste
Here’s What to Do:
Preheat your oven to 450 degrees F
In a separate bowl, combine your milk and vinegar (to make buttermilk) and set aside
In a large bowl, combine your dry ingredients.
Add olive oil and use your fingers to combine until a crumbly consistency is achieved. Cover the bowl and refrigerate for 20 minutes.
Add the buttermilk mixture a tablespoon at a time and use hands to combine the dough.
Add chocolate chips once the mixture is sticky and combine, working hands through dough.
Form balls of dough with your hands and place on an oiled baking sheet.
Bake for 15-20 minutes until golden on top and the center is fully cooked.
Serve with your favorite vegan butter, honey or jelly and enjoy, enjoy, enjoy….
Delicious down to the very last crumb!